This patty melt contains a bit of stout beer in both the ground beef patties and the sauteed onions,
giving it a rich beefy flavor.
giving it a rich beefy flavor.
INGREDIENTS
- 2 pounds ground beef, preferably lean
- 1/3 cup stout beer(use low carb beer)
- 1 1/2 tablespoons sea salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 12 slices of Fresco flat bread(cut into (12) 5 inch by 3 inch slices(click on link for recipe)
- http://generositiesoftheheart.blogspot.com/2014/11/keto-fresco-flat-bread.html#links
- 12 slices Swiss cheese
- For sauteed onions:
- 3 large Cippolini onion, cut into thin rings
- 1/4 cup stout beer (low carb beer)
- 1 1/3 cups beef broth (low sodium)
- 1 tablespoon olive oil
- 1 1/2 teaspoons coconut aminos
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ancho chili powder
PREPARATION
To prepare onions: heat olive oil in large skillet. Add onion slices and saute for 3 minutes. Once onions become slightly opaque, add beer and cook for 30 seconds. Add broth, soy sauce, salt, black pepper, and chili powder. Allow onions to simmer on medium-low for 30-35 minutes until liquid has absorbed and onions are soft. You can make ahead of time and reheat once patties are cooked.
Preheat grill for medium high heat. Place ground beef into large bowl. Add 1/3 cup of stout beer, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper to meat. Combine well, but do not over mix. Form into 6-7 oblong patties, a little bigger that the length and width of marbled rye slices. Place patties onto grill and cook for 5-6 minutes per side. Toward the end of cooking, add 2 Swiss cheese slices to each patty and cook until cheese has melted. Remove from heat and arrange on fresco flat bread Top with sauteed onions and remaining bread. You can make this into a Panini if you have a Panini press or you can also use a George Foreman grill
serves 6; 9 g. carbs
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